Easy 15-Minute Gyudon Recipe

Introduction

Gyudon is a beloved Japanese beef bowl that’s simple, comforting, and packed with flavor. This easy 15-minute recipe makes a perfect weeknight meal that warms you up without a lot of fuss.

Ingredients

• 1/2 lb thinly sliced rib eye beef (thawed)
• 1 medium-sized onion (julienned and layers separated)
• 3 cups cooked short grain rice (or jasmine rice, add more if desired)
• 1/2 cup water (room temperature)
• 1/2 teaspoon hondashi powder (aka instant dashi powder)
• 1/4 cup mirin
• 3 tbsp regular soy sauce (or light soy sauce)
• 3 tbsp cooking sake (or dry sherry or rice vinegar)
• 1 tbsp white granulated sugar (or cane sugar)
• 2 garlic cloves (minced)
• 1 teaspoon ginger (thinly sliced)
• 1 green onion (finely chopped)
• 1/2 tsp sesame seeds
• 2 tbsp pickled ginger
• 2 onsen tamagos (or poached eggs)

Instructions

1. Step 1: In a large pan, combine water, hondashi powder, mirin, soy sauce, sake, sugar, minced garlic, and sliced ginger. Stir to dissolve the sugar, then bring the mixture to a rolling simmer over medium heat.
2. Step 2: Add the julienned onions to the pan and cook until they soften and become slightly translucent, about 2 to 3 minutes.
3. Step 3: Mix in the sliced rib eye beef with the onions and cook until the beef is just cooked through, about 2 to 3 minutes longer.
4. Step 4: Remove the pan from heat. Serve the beef and onions over steamed rice, spooning some of the flavorful broth on top.
5. Step 5: Garnish with finely chopped green onions, sesame seeds, pickled ginger, and top each bowl with an onsen tamago or poached egg as desired.

Tips & Variations

• For extra depth, try adding a splash of soy sauce or a pinch of chili flakes to suit your taste.
• You can substitute rib eye with thinly sliced sirloin or chuck roast if preferred.
• Use jasmine rice if you prefer a floral aroma, or stick with traditional short grain rice for authenticity.
• To make onsen tamagos at home, cook eggs gently in hot water at 70°C (158°F) for about 30 minutes.

Storage

Store leftover beef and onions in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in a microwave until warmed through. Prepare fresh rice and eggs when serving again for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for gyudon?

Yes, while rib eye is tender and flavorful, thinly sliced sirloin or chuck can also be used. Just ensure the beef is sliced very thin for quick cooking.

What can I use if I don’t have hondashi powder?

If you don’t have hondashi, you can use a small amount of dashi stock or substitute with a pinch of mild fish sauce or skip it for a milder flavor, though the broth won’t be as traditionally savory.

Easy 15-Minute Gyudon Recipe

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★★★★★

4.9 from 71 reviews

This Easy 15-minute Gyudon recipe brings a classic Japanese beef bowl to your table with minimal effort. Thinly sliced rib eye beef and tender onions simmered in a savory-sweet broth made from mirin, soy sauce, sake, and hondashi powder served over fluffy steamed rice and garnished with green onions, sesame seeds, pickled ginger, and a soft onsen tamago. Perfect for a comforting and quick weeknight meal.

• Author: Daniel
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Main Ingredients

• 1/2 lb thinly sliced rib eye beef (thawed)
• 1 medium-sized onion (julienned and layers separated)
• 3 cups cooked short grain rice (or jasmine rice, add more if desired)

Broth & Seasoning

• 1/2 cup water (room temperature)
• 1/2 teaspoon hondashi powder (instant dashi powder)
• 1/4 cup mirin
• 3 tbsp regular soy sauce (or light soy sauce)
• 3 tbsp cooking sake (or dry sherry / rice vinegar)
• 1 tbsp white granulated sugar (or cane sugar)
• 2 garlic cloves (minced)
• 1 teaspoon ginger (thinly sliced)

Garnishes

• 1 green onion (finely chopped)
• 1/2 tsp sesame seeds
• 2 tbsp pickled ginger
• 2 onsen tamagos (or poached eggs)

Instructions

1. Prepare the broth: In a large pan, combine the water, hondashi powder, mirin, soy sauce, cooking sake, sugar, minced garlic, and sliced ginger. Stir thoroughly to dissolve the sugar, then bring the mixture to a rolling simmer over medium heat.
2. Cook the onions: Add the julienned onions into the simmering broth. Cook until the onions soften and become slightly translucent, approximately 2 to 3 minutes, stirring occasionally to prevent sticking.
3. Add the beef: Incorporate the thinly sliced rib eye beef into the pan with the onions. Stir gently to separate the slices and cook the beef thoroughly but briefly, about 2 to 3 minutes, until just cooked through and tender.
4. Serve: Remove the pan from heat. Arrange steamed rice into serving bowls and spoon the beef and onions along with some of the flavorful broth on top. Garnish each bowl with finely chopped green onions, a sprinkle of sesame seeds, pickled ginger, and place an onsen tamago or poached egg on the side for added richness.

Notes

• Use thinly sliced rib eye beef for authentic texture and tenderness; you can substitute with other cuts but slice very thin.
• If hondashi powder is unavailable, substitute with dashi stock for similar umami flavor.
• Adjust soy sauce and sugar amounts to taste, especially if using light soy sauce or sweeter varieties.
• Onsen tamago can be replaced with soft poached eggs or a soft-boiled egg.
• Short grain rice is preferred for authenticity, but jasmine rice is a suitable alternative.

Keywords: Gyudon, Japanese beef bowl, quick dinner, rib eye beef, easy Japanese recipe, onsen tamago, savory beef over rice